Ingredients

1 cup (220g) risoni pasta

1 1/2 cup (210g) char-grilled vegetables, drained, chopped coarsely

50 gram baby rocket leaves

1/4 cup (60ml) bottled italian dressing

Method

1.Cook pasta in large saucepan of boiling water until tender. Drain; rinse under cold water.

2.Combine pasta with vegetables, rocket and dressing in large bowl.

You can use a mixture of grilled eggplant, capsicum and sun-dried tomatoes for the antipasto vegetables. Grilled artichokes and mushrooms could also be used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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